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Smoked Barbecue Beef Brisket
Created by: Howcan Team
Ingredients
- 1 beef brisket, 5-7 pounds
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon cayenne pepper
- 1 cup barbecue sauce
- Wood chips for smoking
Instructions
- In a small bowl, mix together 1/4 cup brown sugar, 2 tablespoons paprika, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons salt, 1 tablespoon black pepper, and 1 tablespoon cayenne pepper to create a dry rub.
- Rub the dry rub all over the beef brisket, covering it evenly. Let it sit at room temperature for 1 hour to allow the flavors to penetrate the meat.
- Prepare your smoker according to the manufacturer's instructions, adding wood chips for smoking. Preheat the smoker to 225°F.
- Place the beef brisket in the smoker and smoke for 1 hour per pound of meat, or until the internal temperature reaches 195-205°F. This will take approximately 6-8 hours, depending on the size of the brisket.
- Once the brisket is smoked, remove it from the smoker and wrap it tightly in aluminum foil. Let it rest for 1 hour to allow the juices to redistribute and the meat to become even more tender.
- Unwrap the brisket and brush it with 1 cup of barbecue sauce. Return it to the smoker for an additional 30 minutes to allow the sauce to caramelize.
- Remove the brisket from the smoker and let it rest for 15-20 minutes before slicing against the grain. Serve and enjoy!
The history of Barbecue Beef Brisket dates back to the early days of American settlers, who learned to smoke and slow-cook tough cuts of meat to make them tender and flavorful. This method of cooking was popularized in the Southern United States, particularly in Texas, where it became a staple of Texan barbecue cuisine. The extra hour of smoking for added tenderness is a technique that has been perfected by pitmasters and chefs over generations, resulting in a melt-in-your-mouth brisket with a rich, smoky flavor. One renowned pitmaster known for his exceptional barbecue beef brisket is Aaron Franklin of Franklin Barbecue in Austin, Texas. His meticulous attention to detail and use of post oak wood for smoking has earned him a cult following and numerous accolades. The best version of this dish can be found at Franklin Barbecue, where the line often stretches around the block with eager patrons waiting for a taste of his legendary brisket. To achieve the perfect barbecue beef brisket at home, it's crucial to select a high-quality cut of meat, apply a flavorful dry rub, and master the art of low and slow smoking. The extra hour of smoking can make a noticeable difference in the tenderness of the brisket, allowing the fat to render and the connective tissues to break down, resulting in a juicy and succulent final product. Whether enjoyed on its own or in a sandwich, barbecue beef brisket with that extra hour of smoking is a true delight for meat lovers.
500 min
8-10 servings
450 per serving calories
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